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- Fresh versus canned pineapple options You can use fresh or canned pineapple for these cakes. Fresh pineapple gives a bright taste and a nice texture. Canned pineapple is convenient and works well, too. If you choose fresh, slice it into rings for the best look.

Mini Pineapple Upside Down Cakes

Indulge in sweet fun with mini pineapple upside-down cakes! These delightful treats are easy to make and perfect for sharing at any occasion. Discover the simple steps to create these flavorful desserts using fresh or canned pineapple, and learn fun variations to customize them to your taste. Ready to impress your friends and family? Click through to explore the full recipe and start baking these irresistible mini cakes today!
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Ingredients
  

1 can (8 oz) pineapple slices, drained and juice reserved

1/4 cup unsalted butter, melted

1/2 cup brown sugar

6 maraschino cherries

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup granulated sugar

1/3 cup milk

1 large egg

1/2 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a standard muffin pan generously with cooking spray.

    Prepare the Topping: In a small bowl, combine the melted butter and brown sugar until well blended. Distribute this mixture evenly among the bottoms of the muffin pan cups. Place one pineapple slice in each cup, followed by a cherry in the center of each slice.

      Make the Cake Batter: In another mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat the granulated sugar, milk, egg, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

        Combine Pineapple Juice: Pour about 2 tablespoons of the reserved pineapple juice into the batter for added flavor, mixing gently.

          Fill the Muffin Pan: Spoon the cake batter over each pineapple slice in the muffin pan, filling each cup about 3/4 full.

            Bake: Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden brown.

              Cool and Flip: Let the cakes cool in the pan for about 5-10 minutes. Then, carefully invert the muffin pan onto a serving platter, allowing the mini cakes to fall out. If any pieces stick, gently remove them with a spatula.

                Serve Immediately: These mini cakes are best enjoyed warm. Drizzle with a bit of extra pineapple juice if desired, and serve as a delightful dessert.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6